Taiwanese Braised Pork Rice vs Jang-Jorim (Soy-Braised Pork)

Both dishes braise pork belly in soy sauce with ginger and star anise, yet they land in different places. Taiwanese Braised Pork Rice hand-chops skin-on belly into small pieces, fries shallots in the rendered fat, adds Shaoxing wine and rock sugar, and slowly reduces it all to a thick, dark, glossy syrup ladled over jasmine rice. Jang-Jorim blanches large chunks first, then braises them with garlic, mirin, sugar and dried chili until a glossy glaze coats the meat, which is rested and sliced into bite-sized pieces.